Triple-Layer Trilogy part 3: Brooklyn Blackout Cake

Well, well, well. It’s been almost three weeks since I posted the second part of this triology; probably the time it has taken me to finish the Steig Larsson trilogy in the two hours a day I merrily spend with my Kindle on my commute.

Time seems to move at a different speed in London to Bristol or Newcastle; time seems much more precious, and I seem to have become worse at making the most of it. I hope that will change (at least a little) when I get the iPad I pre-ordered last week.

This was a HUGE splurge for me; I can’t remember the last time I spent that much cash in one go, but as I got a little money from a relative recently, I felt like I deserved a treat . I’m particularly delighted that this treat one which means I can blog, read other wonderful blogs, and do all kinds of clever things from the comfort of my sofa. In short – hopefully we’ll be seeing more of each other!

Now – on to the most important part; the cake. This was made as a birthday cake for a joint let’s-all-crash-at-my-little-flat reunion and birthday celebration for two of my very good friends from university. For the first time in well over a year, we came together to drink too much booze, dance like we were 19 again to hopelessly cheesy music, and, importantly, eat.

I wanted to make an unashamedly calorific, insanely indulgent, enormous cake. Naturally, my first port of call was the Hummingbird Bakery Cookbook, and a recipe I’d been eyeing up for a very long time – ever since I saw these two glorious words:

chocolate custard

Who can argue with chocolate custard used as frosting? Really, who?

The cake wasn’t the best chocolate cake I’ve made – I like my chocolate cakes to use real dark chocolate, rather than just cocoa powder, otherwise it just doesn’t pack the punch. But the chocolate custard. Oh, MAN.

It’s pretty much what I’d bathe in if I was Willy Wonka. Which is why it’s the only part of the recipe I’m blogging. It also sort of reminds me of a particular pudding I used to eat in primary school. Which I’m not sure is a good or bad thing. But either way, I loved it. I think it’d be amazing sandwiched between fluffy, thin chocolate biscuits, or macarons, piped into the centre of cupcakes, or, if you’re anything like me, eaten directly from the bowl. With a wooden spoon. Or your face.

Chocolate Custard

(Makes enough to cover two triple layer cakes. With plenty left for dinner.)

Ingredients

500g caster sugar

1 tbsp golden syrup

125g cocoa powder

200g cornflour

85g unsalted butter, cubed

1/2 tsp vanilla extract

Method

Put the sugar, golden syrup, cocoa powder and 600ml water into a large saucepan and bring to the boil ovr a medium head, whisking as you go.

Mix the cornflour with 120-200ml water, whisking as you add it.

Whisk gradually nito the cocoa mixture in the pan over a medium high. Bring back to the boil, whisking constantly.

Cook, whisking all the time, for a few minutes until thick. Decant into a bowl, cover with clingfilm and chill until firm.

I’ve gotta send this recipe to my pudding-addict friend (in North America, “pudding” is custard” and “custard” is “pudding with eggs” and delicious gooey cakes (AKA: English puddings) are “sticky cakes” — did that make sense?)!

Yes!!!! This is one wonderful cake that has been on my wish list to bake ever since I set eyes on Hummingbird bakery! Did it take very long to bake? I still haven’t got round to having a go yet but it’s such a good cake for a special occasion. Thanks for sharing 🙂 x